M is for Murumba (Raw Mango preserve)

Murumba, also known as murabba, is a popular way to preserve raw mangoes in India. It has a unique taste, thanks to the tartness of raw mangoes. The addition of spice gives it a sharpness that makes it quite different from jam.

The mango tree in my grandmum’s courtyard used to be the centre of all our attention – from the time it bloomed with flowers in early March, to when tiny mangoes appeared in April. In May, these were ready to be picked and preserved in various forms, to be enjoyed through the year.

Each time I see raw mangoes, the excitement of our childhood summers comes flooding back – the kitchen used to be a hot bed of activity during these months. Aji or mum used to spend their time making all kinds of pickles, jams, kees (a sweet and spicy mango preserve made from grated mangoes and dried in the heat of the summer sun) and this murumba.

Given my sweet tooth, the murumba and kees are the ones that I enjoyed the most. A chapati with some murumba was quite often a ‘complete meal’ for me.

This version is made using jaggery instead of sugar and is also referred to as Gulamba.